Esters:

Esters are the Substances which are obtained after the elimination of a water molecule between an acid-and an alcohol.
 
 
Since ester’s are regarded as formed from an acid and an alcohol, their names are derived by writing the name of the alkyl group of the alcohol , followed by the name or the acid with the ending -ic acid replaced by -ate.
 
For example,

 

formulas-of-ethyl-acetate-and-methyl-butanoate

 

 
If it is to be viewed as substituent for the ester role (-COOR), it is known as class of carboalkoxy.
4Carboethoxybutanoic-acid-formula

 

Generally, ester’s are liquid or low-melting solid; and are lighter than Water. All methyl and ethyl esters are liquid at room temperature. The boiling points of ester’s are much lower than those of acids or alcohols of comparable molecular weights because the association by hydrogen bonding, which is largely responsible for the comparatively high boiling points of acids and alcohols, is not possible in esters.

 

 

Esters-molar-weight-and-boiling-point-of-acetic-acid-and-n-propyl-alcohol

 
 
However, the boiling points of ester’s are close to those of aldehydes and ketones having about the same molecular weights. Typically the fact that an ester is water, though. Its parent acid may be a solid, may also be attributed to the loss of hydrogen bonding 0n esterification.
 
Esters generally are insoluble in water but soluble in common organic solvents. Ethyl acetate is also commonly used as a solvent.
 
Esters generally are insoluble in water but soluble in common organic solvents. Ethyl acetate is also commonly used as a solvent.  
 
Examples of esters:

Example of ester included ethyl propanoate ,propyl methanoate ,ethanoate and methyl butanoate.

Use of esters:

Esters are commonly used in synthetic flavours , perfumes and cosmatics. They also used as solvents for paints and varnishes.

Use of ester in food industry:

Ester’s have many uses both as in living world and industries. An ester’s parabens used for preserve food and drugs.They can prevents the growth of microorganisms such as yeast.

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THEORY OF INDICATOR